Bindaetteok (Crispy Korean Mung Bean Pancakes)

Method6 steps

1. 1

   Step 1: Soak the beans. Rinse the split mung beans and soak them for 6 to 24 hours. Drain well.

   Soak split mung beans · 360 minUses 1½ cups (285g /10oz) dried split mung beans, rinsed

2. 2

   Step 2: Blend the beans. Add the soaked beans to a food processor with 1 cup (240 ml) of water. Blend until thick and slightly grainy, not smooth.

   Uses 1 cup (240 ml) water (more if needed) · drained soaked mung beans

3. 3

   Step 3: Season the pork. Mix the minced pork with soy sauce, mirin, garlic, sesame oil, and ginger. Set aside.

   Uses ⅓ lb (150 g) minced pork · 1 tbsp (15 ml) soy sauce · 1 tbsp (15 ml) sweet rice wine (mirim) · ½ tbsp (7 g) minced garlic · ½ tbsp (7 ml) sesame oil · ½ tsp (2 g) ginger paste

4. 4

   Step 4: Prep the vegetables. Blanch the mung bean sprouts for 10 seconds and cool under cold water. Drain well. Slice the gosari and chop the kimchi and green onions (3).

   Uses 5 oz (140 g) mung bean sprouts (blanched and drained) · 3 oz (85 g) bracken (gosari) (rehydrated and sliced, optional) · 5 oz (140 g) fermented kimchi (chopped) · 3 green onions (chopped)

5. 5

   Step 5: Make the batter. Combine the ground beans, seasoned pork, sprouts, gosari, kimchi, green onions (3), sweet rice flour, soup soy sauce, salt and pepper (2 pinches). Stir until evenly mixed. Add a splash of water if the batter feels too thick.

   Uses 5 oz (140 g) mung bean sprouts (blanched and drained) · 3 oz (85 g) bracken (gosari) (rehydrated and sliced, optional) · 5 oz (140 g) fermented kimchi (chopped) · 3 green onions (chopped) · ¼ cup (40 g) sweet rice flour (chapssal-garu) · 1 tbsp (15 ml) Korean soup soy sauce (gukganjang) · 2 pinches salt and pepper · extra water, only if batter is too thick

6. 6

   Step 6: Cook the pancakes. Heat 2 tablespoons of oil in a skillet over medium heat. Add a ladle of batter and spread gently. Fry 2 to 3 minutes per side until golden and crisp. Add more oil as needed between batches. Repeat with the remaining batter. Rest the pancakes on a rack and serve hot with dipping sauce. To make the dipping sauce, mix all the ingredients in a small bowl.

   Uses 2 tbsp oil initially, plus more for frying · 4 tbsp (60 ml) soy sauce · 2 tbsp (30 ml) rice vinegar · 1 tbsp (15 ml) water · 2 tbsp (20 g) chopped onion · 1 tsp (4 g) sugar · 1 tbsp (10 g) toasted sesame seeds · 1 fresh chili (finely sliced)